Bonny Wolfhttp://wwno.org
enhttp://wwno.org/feeds/1034/rss.xmlDon't Mess With My Stuffing: Thanksgiving's Most Hotly Debated Dishhttp://wwno.org/post/dont-mess-my-stuffing-thanksgivings-most-hotly-debated-dish
Every day of the year is a good time to experiment with new recipes. Except, arguably, one.<p>Thanksgiving is when Grandpa's grease-spattered gravy recipe is pulled from the file and your mother-in-law makes the sweet, sticky pecan pie her grandchildren expect.Sun, 22 Nov 2015 12:37:00 +0000Bonny Wolf91490 at http://wwno.orgIs It Time To Write Off Restaurant Tipping?http://wwno.org/post/it-time-write-restaurant-tipping
<div class="fullattribution">Copyright 2015 NPR. To see more, visit http://www.npr.org/.<img src="http://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Is+It+Time+To+Write+Off+Restaurant+Tipping%3F&utme=8(APIKey)9(MDA5MTYwMDQ1MDEzMzE1ODcyMjRmY2FlMA004)"/></div><p>Transcript <p>RACHEL MARTIN, HOST: <p>American restaurants have been talking about getting rid of tipping for years. Only if a few have taken the leap. Now a major New York City restaurant group has announced a no-tip policy.Sun, 25 Oct 2015 11:47:00 +0000Bonny Wolf89915 at http://wwno.orgNocturnal Nosh: Americans Get A Taste Of Night Marketshttp://wwno.org/post/nocturnal-nosh-americans-get-taste-night-markets
Many American towns put the "Closed" sign up by 6 p.m. But night markets are drawing people out in Minnesota, Oklahoma and Virginia, with food, art and music from the local community.<p>The model for the nocturnal markets is the Asian night market, where people eat, shop and socialize and tourists discover delicacies like live scorpions and roasted sea horse until the wee hours of the morning.<p><a href="http://thefoodtrust.org/night-market">Night Market Philadelphia</a>, a roving festival, attracts 25,000 people to diverse city neighborhoods after dark.Sun, 14 Jun 2015 09:43:00 +0000Bonny Wolf82234 at http://wwno.orgFighting (Tasty) Invasive Fish With Forks And Knives http://wwno.org/post/fighting-tasty-invasive-fish-forks-and-knives
Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters.<p>How do they get here? Sometimes they catch a ride in the ballast water of ships. Or they're imported as live food or dumped out of aquariums. Once here, they can wipe out native fish, trash the ecosystem and wreck the beach business.<p>Take the <a href="http://www.invasivespeciesinfo.gov/aquatics/snakehead.shtml">northern snakehead</a>, which has made its way into tributaries of the Chesapeake Bay.Sun, 17 Aug 2014 09:25:00 +0000Bonny Wolf66411 at http://wwno.orgThe Milkman's Comeback Means Dairy At The Door And Morehttp://wwno.org/post/milkmans-comeback-means-dairy-door-and-more
You don't even have to get out of your PJs to go to the farmers market now.<p>All over the country, trucks are now delivering fresh milk, organic vegetables and humanely raised chickens to your door — though in New York, the deliveries come by bike.<p>Fifty years ago, about 30 percent of milk still came from the milkman.Fri, 18 Jul 2014 13:58:46 +0000Bonny Wolf64785 at http://wwno.orgEating Tea And Other Food Predictions For 2014http://wwno.org/post/eating-tea-and-other-food-predictions-2014
At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend.<p>Tea leaves will be big in entrees, desserts and, of course, cocktails. Starbucks has opened its first tea shop.<p>We won't be just drinking tea; Artisan distilling keeps on growing. This could be the year of gin, made with local botanicals as well as the traditional juniper berry.<p>New — but still ancient — grains will join the now-common spelt and quinoa.Sun, 12 Jan 2014 02:53:48 +0000Bonny Wolf51839 at http://wwno.orgCooking With A Cup O' Kindness (Beer, Cider Or Booze)http://wwno.org/post/cooking-cup-o-kindness-beer-cider-or-booze
In case you want to add a pinch of celebratory beverage to your first meal of the year, we invite you to look through the Kitchen Window. A spirited New Year's can come from the kitchen as well as the bar.<p>We've featured a number of stories using alcohol as an ingredient in cooking as well as in bartending — if it tastes good in a glass, it tastes good on a plate.Wed, 08 Jan 2014 21:59:22 +0000Bonny Wolf51617 at http://wwno.orgMallomars: The Cookie Everyone Likes To Hoardhttp://wwno.org/post/mallomars-cookie-everyone-likes-hoard
Mallomars turn 100 years old this month. Over the years, the chocolatey marshmallow treat has gathered a cultlike following. For those who have yet to discover Mallomars, take heed — you may soon have a new addiction.<p>It's Mallomar season right now, which may seem strange since Mallomars are commercially packaged cookies, not apples. But the round graham crackers topped with marshmallow and covered in dark chocolate are actually packaged seasonally.<p>Mallomars are only shipped during cool months, so the chocolate won't melt.Wed, 13 Nov 2013 23:22:15 +0000Bonny Wolf48000 at http://wwno.orgKitchens Of The Future Will Really Know How To Cookhttp://wwno.org/post/kitchens-future-will-really-know-how-cook
Kitchens are getting smarter.<p>Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.<p>It probably won't be long before you can become Facebook friends with your microwave.<p>The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards.Tue, 20 Aug 2013 00:22:36 +0000Bonny Wolf42098 at http://wwno.orgWhy You Shouldn't Wrinkle Your Nose At Fermentationhttp://wwno.org/post/why-you-shouldnt-wrinkle-your-nose-fermentation
<em>It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as </em>Weekend Edition<em><em> food commentator Bonny Wolf explains, </em></em><em> the preservation process gives food a flavor unique to time and place.</em><p>People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.<p>They are doing what cooks have always done: fermenting food.<p>For decades, we have fought against bacteria in our food.Sun, 07 Apr 2013 17:12:39 +0000Bonny Wolf32757 at http://wwno.org